I love the distinctive flavour of almonds. They lend themselves so nicely to all sorts of dishes, from hefty sweet pies to flourless cakes, cookies to Chinese desserts like almond cream with red bean-filled rice balls and delicately brittle Chinese almond cookies. I enjoy them on top of fragrant, spiced pilafs both Indian and Middle … Continue reading The Saturday Kitchen – Easy, Successful Amaretti Cookies
The Saturday Kitchen – Sweet Potato Ubi Talam
It has been an eventful week. Singapore just celebrated its 53rd National Day on 9 August, which also happens to be the anniversary of the Nagasaki bomb, which quickly brought WWII to an end in Asia. From the perspective of a hobby cook & history nerd, this brings to mind sweet potatoes. "Why leh?" you … Continue reading The Saturday Kitchen – Sweet Potato Ubi Talam
The Saturday Kitchen — Chocolate Brownie Cheesecake
The daughter has been slaving away at her desk the last few months preparing for her upcoming IB exams which finally takes place next week. So I try to stay home as much as possible during this period just to be with her to give her moral support. I think it makes a difference for … Continue reading The Saturday Kitchen — Chocolate Brownie Cheesecake
The Saturday Kitchen – Kueh Salat, A Double Decker Delight
One of my favourite desserts is kueh, a whole genre of little cakes and confections found in the indigenous cuisines of Southeast Asia. Called kueh, or kuih, it is an integral part of Indonesian, Malay and Peranakan culinary culture. You'll also find renditions of that genre in Thailand. There hundreds of different kinds of kueh … Continue reading The Saturday Kitchen – Kueh Salat, A Double Decker Delight
The Saturday Kitchen – Shanghai Mooncakes with Lotus Paste
I have always had a weakness for traditional Chinese pastries, particularly those filled with lotus paste or red bean paste. But I always thought they were prohibitively complicated to make, until about a year ago when I rashly agreed to make some for a photoshoot and cookbook on mooncakes. That got me learning and practising … Continue reading The Saturday Kitchen – Shanghai Mooncakes with Lotus Paste
The Saturday Kitchen – Still in The Mood for Oat (Cookies)
I am still in the mood for oats. Apart from Yee Por's elusive savoury oat porridge, I only like oats in cookie or bar form. I found a pack of oats in my baking supplies drawer yesterday and felt the need to bake them up before they reached their expiry date. This is an old, reliable recipe which I … Continue reading The Saturday Kitchen – Still in The Mood for Oat (Cookies)
The Saturday Kitchen – Old School Coconut Candy
I have been busy with writing my second book. Now, it is done and ready to go to the printers. I finally have a bit of a breather, and I'm finally posting this -- my all-time favourite confection, coconut candy. Whenever the word 'retro' pops up, these coconut candies spring to mind. This, to me, … Continue reading The Saturday Kitchen – Old School Coconut Candy
The Saturday Kitchen – Chewy Peanut Butter, Fruit & Nut Cookies
Cookies, particularly chewy ones, are one of the most irresistible comfort foods I can think of. When it's about 4pm, whether I am peckish or not, I must have a cup of tea and a cookie. It's a small mid-afternoon treat and perks you up when your internal engine is slowing down. I made this … Continue reading The Saturday Kitchen – Chewy Peanut Butter, Fruit & Nut Cookies
The Saturday Kitchen – What to do with dangerously ripe bananas?
How often are we left with a bunch of rapidly ripening bananas hanging from a hook in the kitchen? You look on in dismay knowing that by the next day, it would have tipped over its ‘use by’ date and you know you won’t be able to finish them on time. But dangerously … Continue reading The Saturday Kitchen – What to do with dangerously ripe bananas?
Welcome to The Saturday Kitchen
In Blogging101, I had committed myself to a weekly food/recipe post every Friday. This was to instil some branding and discipline to my blog. While my fellow Blogging101-ers had already put that into motion, I have sadly lagged behind for two weeks. But today, I finally start! Instead of Fridays, Saturdays work better for me. … Continue reading Welcome to The Saturday Kitchen
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